How long do quick pickled jalapeños last?

Stored in a sealed jar in the refrigerator, they will last up to one month. The flavor improves after the first 24 to 48 hours as the brine soaks in.

Do I need to sterilize the jars?

For refrigerator pickles like these, you do not need to sterilize the jars. Just make sure they are clean and dry before adding the peppers and brine.

Can I use apple cider vinegar instead of white vinegar?

Yes. Apple cider vinegar works well and adds a slightly fruitier, mellower flavor. Stick to light-colored vinegars for the best results and appearance.

Are pickled jalapeños less spicy than fresh ones?

Yes, the pickling process does mellow the heat a bit. The vinegar and simmering soften the sharpness, though they still have a good kick. Adding more sugar can reduce the perceived heat further.

Quick Pickled Jalapeños Ready in 10 Minutes

Name: Quick Pickled Jalapeños
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 pound jalapeño peppers, sliced into thin rings; 1 cup white vinegar; 1 cup water; 1 tablespoon kosher salt or sea salt; 2 teaspoons sugar; 1 garlic clove, crushed

Description

These quick pickled jalapeños are bright, tangy, slightly sweet, garlicky, and ready in about ten minutes. Made with six simple ingredients and no canning required, they are perfect for nachos, tacos, wraps, hot dogs, and snacking straight from the jar.

Ingredients

Scale

1 pound jalapeño peppers, sliced into thin rings
1 cup white vinegar
1 cup water
1 tablespoon kosher salt or sea salt
2 teaspoons sugar
1 garlic clove, crushed

Cook Mode Prevent your screen from going dark

Instructions

Slice the jalapeños into thin rings.
Add the sliced jalapeños, white vinegar, water, salt, sugar, and crushed garlic to a non-reactive pot.
Turn the heat to high and bring everything to a boil.
Once boiling, reduce the heat to medium-low.
Simmer for 5 minutes, until the peppers soften slightly and turn olive green.
Carefully transfer the hot jalapeños and pickling liquid into a clean mason jar.
If the liquid does not fully cover the peppers, top it off with a splash more vinegar.
Seal the jar and let it cool to room temperature.
Refrigerate until ready to use.
Enjoy once cooled, or let them sit overnight for deeper flavor.

Notes

Wear gloves when slicing jalapeños. Use fresh, firm peppers for the best texture. These are refrigerator pickles and have not been tested for water bath canning. Keep the peppers submerged in brine and store in the refrigerator for up to one month.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 8
Sugar: 1g
Sodium: 290mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg